Tomates provençales
Courtesy of Michael Walker from "L'Alimentation Provençale & La Santé.
You need some good market tomatoes for this, and some fresh herbs. The recipe uses just thyme but I am certain Madame P used a bunch more than that.
1.5 kg of tomatoes,
4 tbsps olive oil
2 cloves of garlic
5 sprigs of parsley
30 g of breadcrumbs
thyme, salt, pepper
Cut tomatoes into two. Place them in a baking dish. Cover the tomatoes with the minced garlic, thyme, salt, pepper, breadcrumbs and some olive oil.
Bake at 250 C for 30 minutes, then switch to grill for a few more minutes. Add parsley before serving.
Add water while baking if the tomatoes aren't giving off much water.
This recipe freezes well.